Super Scrumptious Sweet Potato Fries
I don’t know any child (or adult, for that matter) who doesn’t like fries. Unfortunately, consuming deep-fried french fries (often pumped with not-so-good additives and preservatives to keep them ‘fresh’ at restaurants and fast food joints) is terrible for your health.
To find a viable cure–and to help you all get your ‘fry fix’ I decided to turn to my good friends, Sweet Potatoes. They are complex carbohydrates, and you can buy them organic (read: without all of the preservatives). Not to mention, these are made with olive oil, which is good for your digestive system and contributes to heart health.
Of course, my favorite part of these fries is that you can sneakily give them to kids (or your boyfriend, as in my case!) and actually nourish them (when they think they are eating a ‘treat’).
I made three types of sweet potato fries; please read and decide which you (or your guests) would prefer! Then, whip them up and enjoy!
Options: Cinnamon (Sweet) Sweet Potato Fries; Cumin-Paprika-Italian Seasoned Fries; Garlic-Sea Salt Sweet Potato Fries
Note: Please read the ingredients for the fries you would like to make! Follow the directions to step 3, then use the spices required for your fries of choice!
For All of the Fries:
- Olive oil (1/2 tbsp. per potato)
- Himalayan Pink salt, Kosher salt, or organic sea salt (which ever you prefer…for the record, Himalayan Pink salt gives you the benefit of iodine without the drawbacks and sodium of the other stuff!)
- Organic corn starch (1/4 tsp. per potato)
- Parchment paper
- Cookie sheet
For the Sweet, Sweet Potato Fries
- 1 tsp. Cinnamon
- ¼ tsp. Cumin
- ½ tsp. Pepper
For the Cumin-Paprika-Italian Seasoned Fries:
- 1/2 tsp. Cumin
- 1/2 tsp. Paprika
- 1/2 tsp. Italian seasoning (optional)
- 1 tsp. fresh organic Thyme
- 1/2 tsp. organic Garlic Powder
For the Garlic-Sea Salt Sweet Potato Fries
- 1/2 tbsp. organic Garlic Powder
- 1/2 tsp. minced Garlic
- 1/2 tsp. Cumin
- 1/2 tsp. salt
1. Wash, peel, and cut 3 large (or 5 small) sweet potatoes. (Cut into ‘fry’ shapes.) Put fry wedges into a large plastic bag (a simple Ziploc should do).
2. In a small bowl, mix olive oil and corn starch. (I use a ratio of 1/2 tbsp. olive oil per potato and 1/4 tsp. organic corn starch per potato.) Once mixed together, pour mixture (it will be somewhat paste-like) into the plastic bag. Toss the bag (your kids can help with this!) to assure that all fries are covered in a light layer of olive oil.
3. Once fries are covered in olive oil mixture, place in a single layer on a parchment-lined sheet. (This part is the most time consuming…but I promise it’s worth it!) Once fries are all laid out, sprinkle half of the spice-mixture over the fries.
4. Bake at 450°F for 15 minutes. At 15 minutes, turn the fries over and sprinkle the remaining spices over the fries. Bake an additional 15 minutes, or until crisp to your liking.